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The GFCF Recipe Experience: Rosemary Turkey Meatloaf - As Seen on TV!

Posted May 21 2009 11:07pm

Sometimes inspiration comes from the strangest places, but an infomercial? Especially one where BILLY MAYS IS NOT HERE? Or Ron Popeil, for that matter...

Tuesday morning, around 2 am, and I can't sleep. So out of bed I go, down to curl up in front of the TV and hopefully fall asleep. Now we only have the six digital channels you can receive locally in Missoula, so I don't have too many options (the flip side is that I can get through all the channels in no time!). One of those options happened to be an infomercial for the Magic Bullet Food Processor.

Remember the Magic Bullet? It's a high speed blender/chopper/juicer/mixer/whipper/grinder that can pulverize most anything in under 7 seconds. The one that was given to me as a gift a few years ago has long been replaced by a $20 blender. But it must work, because the success of the Magic Bullet has led to the company offering a new product - the Magic Bullet Food Processor.

Yes, it's a food processor, with a powerful 400 watt motor. But it's so much more too! It slices almost anything, as evidenced by slicing salad fixings into a bowl that could serve 300 people. It can transform into the most powerful juicer this side of Jack Lalanne's Power Juicer. It crushes ice, makes cake batters and doughs, and, like it's smaller brother, can pulverize almost anything. Heck, it might even spin straw into gold! And all in under 60 seconds!

And of course, it cleans up easy. Just throw everything in the dishwasher, set it, and forget it! (Oh...sorry...that's Ron Popeil's line for his Showtime Rotisserie Cooker).

What caught my eye though, as I was watching various foods get massacred, was the meatloaf. They took a couple of turkey breast fillets and threw them into this machine, along with some bread crumbs, an egg, and some spices, and voila! 6o seconds later, there was a turkey rosemary meatloaf, ready for the oven.

And while that wasn't enough to make me order processors for myself and all my friends (even though it was just 6 easy payments of $19.99 as a limited time offer), it was enough to give me inspiration for what to do with the ground turkey in my fridge. All I needed to do was track down a recipe to use.

Fortunately, I didn't need to purchase the Jeff Paul Internet Millions system to find a recipe to use (Jeff Paul is a scam, by the way). I used Google, and it was free.

I found an interesting recipe on Allrecipes for a rosemary turkey meatloaf. Other websites had recipes using similar ingredients so I thought I would give it a try.

When you are making GFCF meatloaf, the obvious concern is the binder, which is usually bread crumbs. You can always buy premade GF bread crumbs, or you can be like Karina and make your own bread crumbs out of frozen waffles. But I like to use instant mashed potato flakes - they are relatively inexpensive, and they add an nice texture and flavor to the meatloaf. If you do use them, though, make sure you only use about half the amount called for in bread crumbs.

So here is the recipe I used. No picture unfortunately - that was sold separately and I forgot to "act now."


3 lb ground turkey
1 cup instant mashed potato flakes (or 2 cups GF bread crumbs)
1 onion, chopped
2 eggs, beaten
1 cup CF milk
1/4 cup balsamic vinegar
2 cloves garlic, minced
2 tsp salt
2 tsp pepper
3 tbsp rosemary


1 cup tomato sauce
3/4 cup brown sugar
1 tbsp GFCF Dijon mustard

Preheat oven to 350°. Lightly grease a 9x5 loaf pan.

In a large mixing bowl, mix together the turkey, mashed potato flakes onion, eggs, and milk. Add the balsamic vinegar, salt, pepper, and rosemary. Press into the prepared pan.

At this point you can use your Showtime Solid Flavor Injector to insert solids like garlic cloves or pimentos or whatever you choose. Remember, the Showtime Solid Flavor Injector is a $30 value, but it's yours free when you purchase the Showtime Cutlery Set, as long as you call the special toll free number in the next 10 minutes.

Blend together the tomato sauce, brown sugar, and Dijon mustard. Pour the mixture over the top of the meatloaf.

Bake at 350° for 1 hour or until the juices run clear.

The verdict: This was definitely an adult meatloaf. My kids HATED it. I actually liked it, as did my wife. And it tasted even better the next day for lunch. The sauce on top mixed with the balsamic vinegar gives it a barbeque-like taste. One thing about the balsamic vinegar-I only used half of what the original recipe called for (with twice the meat) and it was pretty overwhelming. Maybe it was just my vinegar, but be mindful if you try this out.

The other thing is that, unless you use ground turkey breast, you will have a lot of juices. Maybe a tweak in the amount of mashed potato flakes or bread crumbs will help soak some of them up. But here is another tip I saw on the web - line a baking try with foil, and place a cooling rack on top of it. Use the loaf pan to shape the meatloaf, then invert the loaf onto the cooling rack. Pour your topping on (this way it will work down the sides) and bake. This will allow the juices to fall away from the loaf (it could also potentially make the loaf drier).

Make a mess? No problem! Just use the Swivel Sweeper to make easy work of floor clean ups, even in hard to reach areas. Only $39.99 plus shipping and handling.

As for that messy countertop after the topping drips every where, I have two words for you:



As a special bonus for those of you who have read this blog in the last 30 minutes, I am pleased to offer you this special free gift - a lesson in Grits. Just click on "Grits 101" below to receive your free lesson. And even if you decide you don't like this blog, the grits lesson is yours to keep as my special gift to you.

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